Recipes containing tag Indian

Indian comfort food at its best, this halwa recipe is both delicious and healthy, and can be refrigerated for up to 10 days. Using evaporated milk or milk which has been reduced to half by heating adds more flavour to the halwa. But you can use regular whole milk too. 

This stew is very filling and easy to make. The flavour of peanuts blends beautifully with the sourness of the tamarind. After the initial prep and the first 10 mins of cooking, this stew can be left to simmer on its own. The secret to this recipe's success is its slow cooking - sometimes I let it cook for more than an hour. 

Chillas are savoury Indian pancakes. They can be eaten for breakfast or as a snack. You can serve them plain, add fillings of your choice, sandwich them between slices of bread or roll into a chapatti. Serve with mint chutney or tomato ketchup.

A delicious and filling snack that's crisp on the outside with a soft bite inside. This recipe is by Renuka Gandhi, my friend’s mother, and the key to its success is her homemade garam masala. Measurements are for 20 kachoris.

While traditional gaajar halwa can take anywhere between 2-21/2 hours to prepare, this recipe takes only 15-20 minutes! And it's healthy too. The best part is when you take a bite, you won't be able to tell the difference.

A delicious kadhi (yoghurt broth) made with ripe mangoes. Sweet and tangy, it can be enjoyed as a soup too. Tastes even better with gram flour fritters.

This is a recipe from my mom’s friend Sharmishta who lives in Buffalo (NY). It's not exactly like milk cake in texture, but very close to it in look and flavour. The best part is it requires very few basic ingredients that are always at hand - milk powder, sugar, cream and ghee. 

An authentic recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. As with her kebab recipes (Nargis Kebab and Shaami Kebab) Fatema says the trick to these mince patties ('pattice' in colloquial Indian) is in the frying - get that right and you can master this dish in no time. 

An authentic kebab recipe from the Bohra Muslim community given to us by Fatema Kakal, an aesthetician and a very meticulous cook. These are perfect for special occasions like Ramadan and may look like a lot of elaborate work but are actually very simple to prepare. Fatema says the trick is in the frying - get that right and you can master this dish in no time. This recipe yields 3 large kebabs.

This recipe is from the kitchen of Mrs. Inder Grewal. It was a pleasure to watch her cook the rajma at her own leisurely pace (watch the video!). I suggest a similar disposition while cooking this. Don't try to hurry it - the final result is well worth the wait.